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+ servings
Vegan vanilla frosting sits in a large glass mixing bowl.
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4.58 from 7 votes

Vegan Vanilla Frosting

This vegan vanilla frosting is great for decorating cupcakes and for using on cakes! I like to pair vanilla frosting with vanilla, chocolate, and carrot cupcakes.
Prep Time10 mins
Total Time10 mins
Course: Frosting
Cuisine: American
Keyword: gluten-free, vegan
Servings: 12 servings
Calories: 247kcal
Author: The Panicked Foodie


  • 1/2 cup vegan butter, softened (I used Earth Balance)
  • 1/2 cup vegetable shortening
  • 2 teaspoons vanilla extract
  • 1 tablespoon milk of your choice (I used original almond milk)
  • 3 cups confectioner's sugar


  • Add vegan butter, shortening, and vanilla extract to a large glass mixing bowl. Using an electric mixer, mix on medium speed until everything is creamed together.
  • Add confectioner's sugar, one cup at a time and mixing with an electric mixer on medium speed after each addition. After the second cup of confectioner's sugar, I added in 1 tablespoon of milk to thin the frosting out before adding more sugar.
  • After all of the sugar is added, whip the frosting by mixing at high speed for about a minute.
  • Use it to frost cupcakes or cakes. If you are not going to use it right away, you can store it in the refrigerator for 1-2 weeks. Let it warm up to room temperature though before frosting cupcakes or a cake with it.


For the nutrition facts, a serving means the amount of frosting used to decorate one cupcake (which equates to about 3 tablespoons of frosting).


Serving: 1serving | Calories: 247kcal | Carbohydrates: 30g | Protein: 0g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 5.7g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 50.7mg | Potassium: 0.8mg | Fiber: 0g | Sugar: 30g | Vitamin A: 5IU | Vitamin C: 0mg | Calcium: 2mg | Iron: 0mg